Our favourite celeriac soup.

There are lots of lovely chillies ripening in the Northop polytunnels and this is a great  recipe for preserving them!

Having taken on the mountain of overgrown runner beans from Hawarden I had a happy week playing with the podded beans in my kitchen. They were quite easy to shell out with a twist of the pod which I became adept at!

Sent by newest members Bill and Chris Crease. (Bill increases the heat with an extra chilli)
For crisp pickles select fresh, good quality cucumbers, slightly immature and pickle them immediately.

If any of you came to the Hawarden big push day you will have enjoyed Ruth’s cake, which she has kindly shared with us here.

Tested on my truly Broad Bean hating husband for lunch, today, who said,” hmmm…really tasty, sweet” then , “Delish !!”

Transforms greens into a taste explosion! I can eat this on toast, or maybe with bacon, but usually as the veg to a meal.

A slight variation of Sarah Brown’s ‘Florentine Loaf’ from ‘The Food Aid Cookery Book’.

Not sure how to use you FlintShare Kale? This is a great one pot recipe, ideal for a cold day. Enjoy!

From Hawarden Estate Farm Shop
Serves: 8
Ingredients:
Pastry:
500g plain flour
350g Welsh butter
3 tbsp caster sugar
2 tsp salt
1 egg
125ml water
Filling:
1kg pumpkin, cooked and mashed
1 (397g) tin condensed sweetened milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
 
Method
Preheat oven to 220ºC
In a large mixing bowl, combine flour, butter, sugar and salt. Rub together with your finger tips until crumbly.
In a small bowl, mix the egg with the water, and blend into the flour mixture to create a ball. Wrap in cling film and chill for 25 minutes.
Roll out the pastry …